|
I’m sure you are familiar with these Scottish biscuits, which you can find in the supermarket in their distinctive tartan tins. They are delicious and very easy to make.
|
|
For 25 biscuits :
- 400g flour
- 250g semisalted butter
- 125g icing sugar
- 1 tsp vanilla essence
- 1 baking sheet 30×40cm
|
- The success of this recipe depends on the quality of the butter you use. Ideally, choose a farmhouse butter or if not, an organic semi salted butter. If you can only find unsalted butter, add a level teaspoon of salt to the mixture.
The butter should be soft but not liquid.
- Preheat the oven to 150° .
- Mix the flour and the sugar together in a large bowl
- Add the butter in small pieces and the vanilla essence. Mix well and knead for about 10 minutes to form a ball of smooth dough.
- Cover the baking sheet with baking parchment. Roll out the dough to a thickness of 1 cm.
- Prick with a fork to divide the dough into 25 rectangles (see photo).
- Bake for 30 minutes, the shortbread should not remain pale in colour.
- While they are warm, cut the shortbread with a knife, then allow to cool and harden on the baking sheet.
- These shortbread biscuits should keep 15 days in a tin.
Variation; you can use a pastry cutter or glass to cut the biscuits into rounds.
|
